Variety traits

Test weight — soft wheat

Triticum aestivum L. subsp. aestivum

The test weight of soft wheat characterizes its plumpness and maturity as the mass of grain per unit volume, expressed in grams per liter.

In the reference 3 varieties crop Bread wheat, where this is mentioned in the description.

The indicator reflects the degree of endosperm filling, where higher values indicate a predominance of starch and proteins over the proportion of seed coats. Determining the test weight is crucial for classifying soft wheat: values ranging from 750–775 g/l are typical for grades 1–2, about 730 g/l for grade 3, while values of 710 g/l and below usually relegate the grain to grade 4 or feed grain category.

Test weight directly influences milling properties by determining flour yield, and it also serves as a price-forming factor when selling the harvest. A decrease in this indicator is caused by the presence of shriveled, frost-damaged, and sprouted grains, damage by the sunn pest, high moisture content that causes grain swelling, as well as the presence of light weed impurities.

General information about the subject — on the page Test weight.

Sources8

Varieties of Bread wheat mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.